There is nothing that really says summer more than lemon pie. Although lemons are available throughout the year, there is just something about that clean taste on a hot summer afternoon. With this recipe creamy cashews replace heavy cream cheese, while honey adds just a touch of sweetness to the lemony after tones.

My mom loves anything lemon so needless to say she was ecstatic about this creation! You might never dream of something as decadent as cheesecake to be healthy, but now the truth be known. All of this is possible thanks to the super ingredient, cashews. When soaked, cashews become extra soft and creamy making them an excellent candidate for dairy alternatives. Cashews also provide the body with heart healthy monounsaturated fats, copper for antioxidant defense, and magnesium for extra strong bones! These tropical nuts have also been known to prevent gallstones and help regulate a steady blood pressure.

Lemons might seem like just a food enhancer, but there is more to them than meets the eye. These tart beauties contain both phytonutrients and antioxidants, and have also been known to help in the treatment of mouth cancer. Lemons, and many other vitamin C rich foods, are thought to help treat symptoms of arthritis.

Coconut oil, a superfood increasing in popularity all over the world and not just because of its taste and versatility but also its array of health benefits! This nutritious oil can be used in high heat while also serving as a great butter replacement in baked goods. Coconut oil has been known to help the body mount a defense against decease causing viruses and bacteria. Additionally this powerful oil has shown to aid in the fight against Alzheimer's decease! Although you might see saturated fats as the bad guy here, coconut fat comes with a different story. The saturated fats found in coconuts, surprisingly aid the body with weight loss, and not the other way around, making these delicious treats guilt-free!

To make the crust, add the almond meal, coconut and salt to a small mixing bowl and whisk until incorporated. Next, add in the warm coconut oil and honey, continue to stir until the crust has began to stick together. Add more coconut flakes if the mixture is too sticky, add about 1 tbs water if the mixture is too dry. Set this aside for later.

Once the cashews have became soft, add them along with all the filling ingredients (except the lemon juice) to a high speed blender. Blend your filling until somewhat smooth, then add in the lemon juice. Now, continue to blend the filling until extra smooth, add 2 tbs water if needed.

To assemble, press your crust into a 9 by 5 freezer safe dish covered in parchment. Then, pour in your filling, you do not what this to be runny but not too stiff either. level out the filling and stick the cheesecake into the freezer for about 5 hours or overnight (which is best).

The next day, cut the cheesecake into about 1 in bite sized pieces and garnish with mint and raspberries, enjoy!

ALTERNATELY for a delicious lemon pudding! Fill personal sized bowls with the lemon filling and place them in the freezer for about 4 hours. When you are ready to serve let the bowls thaw out a little bit (until the filling becomes pudding-like) garnish and enjoy!

*This keeps in the freezer for up to a week. *Feel free to sub another citrus fruit in for lemon such as lime or orange.

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Rebecca

I am just a passionate young cook who enjoys cooking with the freshest ingredients possible, straight from God's green earth. I created this blog to show others how easy it is to eat seasonally and simply.